Abstract:In order to obtain excellent dried products of asparagus，different combinations of drying treatments were carried out by microwave vacuum drying and vacuum freeze-drying techniques，and the nutrient composition and quality of dried asparagus were evaluated.The asparagus was used as raw material，and the asparagus was dried by different microwave vacuum and vacuum freeze-drying combination.The technical parameters of asparagus drying process were determined by freeze-drying time，water content，rehydration，composition and color of asparagus.The experimental results showed that：the dehydration rate of asparagus was 95.4%when processed with microwave-dried 2 min and then freeze-dried for 12 h；the color of asparagus dried by microwave for 2 min before freeze-drying for 20 h was optimal；the rehydration of frozen and dried asparagus was better，reaching 10.38 in 8 min；freeze-drying had little effect on VCcontent of asparagus，microwave treatment had a certain loss of asparagus VCcontent；vacuum freeze-dried asparagus retained protein and total sugar content higher than microwave treatment and then freeze-dried asparagus；microwave treatment asparagus had a significant bactericidal effect on bacteria and fungi，but the bactericidal effect on bacteria was better than fungi.This study provided a theoretical basis for reducing the loss of nutrients in the processing of asparagus，improving the quality of dried products and deep processing of asparagus industrialization.